Sweet Soboro Bread (Streusel Bread)
Crispy & Fluffy: Homemade Traditional Soboro Bread
The perfect companion for a warm glass of milk or a fragrant cup of coffee! Enjoy the delightful sweetness and irresistibly crunchy streusel topping of this classic Soboro bread, baked fresh in your own kitchen. It’s a wonderful treat for kids and a nostalgic delight for adults.
Dough Ingredients
- 300g Bread Flour
- 2g Salt
- 35g Sugar
- 1 large Egg (room temperature)
- 1 Tbsp Non-fat Dry Milk
- 8g Instant Dry Yeast
- 170g Milk (cold)
- 30g Butter (room temperature, softened)
Streusel Topping Ingredients
- 20g Cake Flour
- 20g Whole Wheat Flour
- 30g Dark Brown Sugar
- 25g Butter (cold, cubed)
- 20g Cake Flour
- 20g Whole Wheat Flour
- 30g Dark Brown Sugar
- 25g Butter (cold, cubed)
Cooking Instructions
Step 1
Let’s start by making the streusel topping. In a bowl, place the cold 25g of butter and soften it with a fork or scraper. Add the 30g of dark brown sugar and mix well. Then, sift in the 20g of cake flour and 20g of whole wheat flour. Using your fingertips, rub the ingredients together until a crumbly, streusel-like texture is formed. Place this mixture in the refrigerator to keep it cold.
Step 2
Now, we’ll prepare the bread dough. In a large bowl, combine the 300g of bread flour, 2g of salt, 35g of sugar, 1 Tbsp of non-fat dry milk, and 8g of instant dry yeast. Mix them lightly. Create a well in the center and pour in the 170g of cold milk. Let it sit for a moment to allow the yeast to activate. Once the ingredients start coming together, add the 30g of softened room-temperature butter. Knead the dough thoroughly until it becomes smooth and elastic. Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth or plastic wrap, and let it undergo its first proofing in a warm place for about 1 hour, or until doubled in size.
Step 3
After the first proofing, gently deflate the dough by pressing down on it to release the gas. Reshape it into a ball, cover it with a damp cloth, and let it rest at room temperature for 15 minutes for an intermediate proof (bench rest). This step makes the dough more pliable and easier to work with.
Step 4
Once the intermediate proof is complete, transfer the dough to a lightly floured surface. Gently press it down with your hands to release any remaining gas, then use a rolling pin to flatten it to your desired size. Divide the dough into two portions and flatten each. Spread the 4 Tbsp of red bean paste evenly onto one portion of the flattened dough, matching its shape. Feel free to substitute with other fillings like sweet potato paste or any other favorite bean paste.
Step 5
Roll out the second portion of dough thinly and carefully place it over the filling-covered dough. Cover the assembled bread with a damp cloth and allow it to undergo its second proofing for about 40 minutes in a warm environment. If the dough puffs up unevenly, gently press down with a fork to ensure even cooking and adherence between the dough layers and the filling.
Step 6
After the second proofing, generously and evenly sprinkle the chilled streusel topping (taken from the refrigerator) over the dough. Be careful not to press down too hard. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Let the bread cool on a wire rack before enjoying this delightful treat!
